Pesto salmon and veggies parcel

Another amazing meal with Scottish ingredients and Italian flavours to celebrate the Sottish Food and Drink Fortnight.

For this recipe, I used my pesto recipe (that you can find it here).

I found this recipe on this amazing blog, and I changed it very very slightly.

The picture is not the best, but I couldn’t wait to taste it, and everyone was sitting at the table just waiting for me, including a nice glass of white wine (chilled Soave was just the perfect accompaniment with this dish).

So please try this recipe as I’m sure you will love it 🙂

And to finish the meal we tried the newest flavours’ ice cream from our favourite ice cream parlour in Perthshire, 

This weekend we tried 4 new flavours: doughnut, pink KitKat, kinder bueno and oreo mint, they are soooo good that we had to go back for more!






Pesto salmon and veggies parcel



Pesto salmon and veggies parcel


  • 4 skinless salmon fillets
  • 400g fresh green beans , ends trimmed
  • 1 tsp olive oil
  • Salt and freshly ground black pepper
  • 4 Tsp pesto
  • 200g cherry tomatoes


  • Preheat oven to 220 degrees Celsius.
  • Bring a pot of water to a boil. Boil green beans 3-5 minutes, then carefully drain (you can also use the microwave for a quick steam).
  • Toss green beans with 1 tsp olive oil and season with salt and pepper to taste, and put them in the centre of a big piece of foil. Season both sides of salmon with salt and pepper.
  • Layer salmon over green beans and then spread 1 Tsp of pesto over top.
  • Quarter the tomatoes and season lightly with salt. Spread over each salmon fillet.
  • Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal.
  • Place the parcel on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 (cook time will vary depending on thickness of salmon).

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